What are the main ingredients in Canadian Bacon Poutine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Canadian Bacon Poutine?

Calories: 812, Carbs: 66 grams, Fat: grams, Protein: 38.8 grams, Sugar: 10.6 grams, Salt: 1972 grams

How do I prepare Canadian Bacon Poutine?

DELICIOUS POMME DE TERRE: Preheat the oven to 200°C. Spread out the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven for 25-30 minutes or until cooked through and crisping up, shifting halfway. A SIDE OF SALAD: In a bowl, combine the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning. Set aside for serving. GROOVY GRAVY: In a small bowl, combine the cornflour and 10ml of water. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, shifting constantly. Add 200ml of water, the beef stock, the rub, and the Worcestershire sauce. Simmer for 2-3 minutes until slightly reduced. Add the loosened cornflour and stir until thickened. Remove from the heat. Just before serving, gently reheat over a low heat. CARAMELISATION STATION: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm. BRINGING HOME THE BACON: Return the pan to a medium high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel and roughly chop into bite-sized pieces. BON APPÉTIT!: Make a bed of the fries and sprinkle over the quartered bocconcini balls. Pour over the gravy and top with the caramelised onion and bacon pieces. Garnish with the sliced spring onion and serve the salad on the side. A decadent dinner is served, Chef!

What should be prepared from my kitchen to make Canadian Bacon Poutine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Canadian Bacon Poutine

If you feel like indulging, why not go the whole hog with crispy bacon bits, caramelised onions, and silky beef gravy, all deliciously poured over a bed of potato fries and mozzarella balls. One bite of this rich, salty, cheesy dish, and you will understand why it’s an all-time Canadian favourite. Naughty, but oh so nice!

Canadian Bacon Poutine

with caramelised onions & a fresh salad

Hands on Time: 15 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Bocconcini Balls
Cornflour
Garlic Clove
Garlic Cloves
NOMU Beef Stock
NOMU Provençal Rub
Onion
Onions
Potato
Radish
Salad Leaves
Spring Onion
Spring Onions
Streaky Pork Bacon
Worcestershire Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

DELICIOUS POMME DE TERRE
Preheat the oven to 200°C. Spread out the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven for 25-30 minutes or until cooked through and crisping up, shifting halfway.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning. Set aside for serving.
GROOVY GRAVY
In a small bowl, combine the cornflour and 5ml of water. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, shifting constantly. Add 100ml of water, the beef stock, the rub, and the Worcestershire sauce. Simmer for 2-3 minutes until slightly reduced. Add the loosened cornflour and stir until thickened. Remove from the heat. Just before serving, gently reheat over a low heat.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
BRINGING HOME THE BACON
Return the pan to a medium high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel and roughly chop into bite-sized pieces.
BON APPÉTIT!
Make a bed of the fries and sprinkle over the quartered bocconcini balls. Pour over the gravy and top with the caramelised onion and bacon pieces. Garnish with the sliced spring onion and serve the salad on the side. A decadent dinner is served, Chef!

Potato - 200g
Salad Leaves - 20g
Radish - 20g
Cornflour - 5ml
Garlic Clove - 1
NOMU Beef Stock - 10ml
NOMU Provençal Rub - 10ml
Worcestershire Sauce - 15ml
Onion - 1
Streaky Pork Bacon - 4 strips
Bocconcini Balls - 4
Spring Onion - 1

Download the Recipe

Serves 2

DELICIOUS POMME DE TERRE
Preheat the oven to 200°C. Spread out the potato fries on a roasting tray. Coat generously in oil and season. Roast in the hot oven for 25-30 minutes or until cooked through and crisping up, shifting halfway.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning. Set aside for serving.
GROOVY GRAVY
In a small bowl, combine the cornflour and 10ml of water. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, shifting constantly. Add 200ml of water, the beef stock, the rub, and the Worcestershire sauce. Simmer for 2-3 minutes until slightly reduced. Add the loosened cornflour and stir until thickened. Remove from the heat. Just before serving, gently reheat over a low heat.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
BRINGING HOME THE BACON
Return the pan to a medium high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel and roughly chop into bite-sized pieces.
BON APPÉTIT!
Make a bed of the fries and sprinkle over the quartered bocconcini balls. Pour over the gravy and top with the caramelised onion and bacon pieces. Garnish with the sliced spring onion and serve the salad on the side. A decadent dinner is served, Chef!

Potato - 400g
Salad Leaves - 40g
Radish - 40g
Cornflour - 10ml
Garlic Cloves - 2
NOMU Beef Stock - 20ml
NOMU Provençal Rub - 20ml
Worcestershire Sauce - 30ml
Onions - 2
Streaky Pork Bacon - 8 strips
Bocconcini Balls - 8
Spring Onions - 2

Download the Recipe

Serves 3

DELICIOUS POMME DE TERRE
Preheat the oven to 200°C. Spread out the potato fries on a roasting tray. Coat generously in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes or until cooked through and crisping up, shifting halfway.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning. Set aside for serving.
GROOVY GRAVY
In a small bowl, combine the cornflour and 15ml of water. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, shifting constantly. Add 300ml of water, the beef stock, the rub, and the Worcestershire sauce. Simmer for 3-4 minutes until slightly reduced. Add the loosened cornflour and stir until thickened. Remove from the heat. Just before serving, gently reheat over a low heat.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
BRINGING HOME THE BACON
Return the pan to a medium high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel and roughly chop into bite-sized pieces.
BON APPÉTIT!
Make a bed of the fries and sprinkle over the quartered bocconcini balls. Pour over the gravy and top with the caramelised onion and bacon pieces. Garnish with the sliced spring onion and serve the salad on the side. A decadent dinner is served, Chef!

Potato - 600g
Salad Leaves - 60g
Radish - 60g
Cornflour - 15ml
Garlic Cloves - 3
NOMU Beef Stock - 30ml
NOMU Provençal Rub - 30ml
Worcestershire Sauce - 45ml
Onions - 3
Streaky Pork Bacon - 12 strips
Bocconcini Balls - 12
Spring Onions - 3

Download the Recipe

Serves 4

DELICIOUS POMME DE TERRE
Preheat the oven to 200°C. Spread out the potato fries on a roasting tray. Coat generously in oil and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 30-35 minutes or until cooked through and crisping up, shifting halfway.
A SIDE OF SALAD
In a bowl, combine the rinsed salad leaves, the radish rounds, a drizzle of oil, and seasoning. Set aside for serving.
GROOVY GRAVY
In a small bowl, combine the cornflour and 20ml of water. Place a pan over medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, shifting constantly. Add 400ml of water, the beef stock, the rub, and the Worcestershire sauce. Simmer for 3-4 minutes until slightly reduced. Add the loosened cornflour and stir until thickened. Remove from the heat. Just before serving, gently reheat over a low heat.
CARAMELISATION STATION
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the sliced onion and fry for 15-18 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
BRINGING HOME THE BACON
Return the pan to a medium high heat. When hot, add the bacon slices and fry for 1-2 minutes per side until browned and crispy. Drain on paper towel and roughly chop into bite-sized pieces.
BON APPÉTIT!
Make a bed of the fries and sprinkle over the quartered bocconcini balls. Pour over the gravy and top with the caramelised onion and bacon pieces. Garnish with the sliced spring onion and serve the salad on the side. A decadent dinner is served, Chef!